Brew Dr Kombucha Spiced Apple Review

Brewing Kombucha in a Brewing System

Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can boost your immune system, and reduce depression symptoms.

The FDA says kombucha poses no health risks when it’s brewed correctly. Brewing your own kombucha is easy, inexpensive and convenient. The process is simple and requires minimal space.

Equipment

There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These are ideal for home and small commercial brewing.

Large glass container: Choose a one- or two-gallon container that is solid and without a spigot. Look for ones with a wideneck (a smaller surface area allows for more oxygen). Mason jars or other containers with a narrow mouth do not allow enough oxygen to enter during the fermentation process.

A thermometer is essential for controlling the temperature during fermentation. A heating mat is also useful in winter for warming up kombucha.

Long, flexible brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use in conjunction with a bottle cleaning brush for the best results.

Ingredients

Kombucha is a fermented tea that has been touted for its health benefits. It is produced by mixing a symbiotic bacteria and yeast culture with a sweetened solution of tea. The symbiotic process creates a matrix of cells called a biofilm. The biofilm contains lactic-acid bacteria and yeast that produce acids and other substances which give kombucha it’s distinctive flavor and nutritional value.

The symbiotic process also breaks down sugar into carbon dioxide and small amounts of alcohol, which is why kombucha is sometimes referred to as “the champagne of health.” Commercial kombucha typically contains less than 0.5% alcohol, which meets FDA regulations for a non-alcoholic label.

When you brew your own kombucha, it is important to use high quality ingredients. Choose a black or green tea that is not herbal and unflavored, with white or turbinado plain sugar to avoid oils or flavors that could compromise the brew. The sweetener feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.

Scobys

A scoby consists of bacteria and yeast which form a symbiotic relation and produce kombucha. You can get a scoby from friends or relatives who make kombucha, buy one online or attend a workshop where they will provide you with the starter.

Once the tea is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover the tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. This allows airflow, but keeps fruit flies out and dust out.

Place your jar in a warm, dark place and let it ferment for 7-10 days. Check the jar periodically and gently touch the surface. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste vinegary.

Storage

If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate much. A closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. If you do choose to store your brew in a cupboard, consider keeping a jar of starter tea nearby in case you want to re-start a batch.

Always use sterile equipment and clean hands when handling a SCOBY. It is also important to test your Kombucha regularly for harmful fungi and bacteria.

If you find mold or fungi in your kombucha, discard it and start again. Use the starter liquid from your SCOBY Hotel to re-start your next batch and continue this process until you’ve got a constant supply of delicious Kombucha on hand! Enjoy!